Juicy Chicken with Mushroom Sauce recipe

Juicy Chicken with Mushroom Sauce is a comforting and delicious dish that’s sure to become a family favorite. This recipe features tender chicken breasts smothered in a rich, creamy mushroom sauce. It’s perfect for a weeknight dinner yet elegant enough for a special occasion.

Ingredients

To create this mouth-watering dish, you’ll need:

• Chicken Breasts:
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
• Mushroom Sauce Base:
  • 2 cups sliced mushrooms (cremini, button, or your favorite variety)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
• Seasonings and Herbs:
  • 1 teaspoon thyme (fresh or dried)
  • 1 teaspoon parsley (fresh or dried)
  • Salt and pepper to taste

Preparation

Prepping the Chicken:

1. Season the chicken breasts with salt, pepper, and garlic powder on both sides.
2. Let the chicken sit at room temperature for about 15 minutes to allow the seasonings to penetrate.

Assembling the Ingredients:

1. Gather all your ingredients and measure them out before you start cooking.

Cooking the Chicken:

1. Seasoning and Searing the Chicken:
   • In a large skillet, heat the olive oil over medium-high heat.
   • Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through.
   • Remove the chicken from the skillet and set aside.
2. Ensuring Juiciness:
   • Ensure the chicken is cooked to an internal temperature of 165°F (75°C) to keep it juicy and tender.

Making the Mushroom Sauce:

1. Sautéing Mushrooms:
   • In the same skillet, add the butter and melt it over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the garlic and mushrooms and cook until the mushrooms are tender and browned, about 7-10 minutes.
2. Adding Cream and Broth:
   • Pour in the chicken broth and bring to a simmer.
   • Stir in the heavy cream and Parmesan cheese, continuing to simmer until the sauce thickens slightly.
3. Simmering to Perfection:
   • Add thyme and parsley to the sauce.
   • Season with salt and pepper to taste.

Combining the Chicken and Sauce:

1. Returning Chicken to the Pan:
   • Return the seared chicken breasts to the skillet, nestling them into the mushroom sauce.
2. Coating Chicken with Sauce:
   • Spoon the sauce over the chicken to coat it well.
   • Let the chicken simmer in the sauce for a few minutes to absorb the flavors.

Final Touches:

1. Garnishing the Dish:
   • Garnish with additional fresh parsley before serving.
2. Adjusting Seasonings:
   • Taste the sauce and adjust the seasonings as necessary.

Serving Suggestions

Serve this Juicy Chicken with Mushroom Sauce over a bed of mashed potatoes, rice, or pasta. Pair it with a side of steamed vegetables or a fresh green salad. A glass of Chardonnay or Pinot Noir would complement the flavors beautifully.

Health Benefits

Chicken is a great source of lean protein, essential vitamins, and minerals. Mushrooms provide antioxidants, fiber, and various nutrients that support overall health. Together, they make a nutritious and satisfying meal.

Variations

• Using Different Mushrooms: Experiment with shiitake, portobello, or oyster mushrooms for a unique twist.
• Adding Vegetables: Incorporate spinach, bell peppers, or peas into the sauce for added nutrition and flavor.

Tips for Success

To ensure perfectly juicy chicken, avoid overcooking and let the chicken rest before slicing. Store any leftovers in an airtight container in the refrigerator and reheat gently to maintain moisture.

FAQs

1. Can I use chicken thighs instead of breasts?
   • Yes, chicken thighs work well and provide additional juiciness and flavor.
2. How do I make the sauce thicker?
   • Simmer the sauce longer to reduce it, or add a slurry of cornstarch and water if needed.
3. Can I use a non-dairy substitute for the cream?
   • Yes, coconut milk or a non-dairy creamer can be used as substitutes.
4. What type of mushrooms are best?
   • Cremini and button mushrooms are commonly used, but feel free to try other varieties like shiitake or portobello.
5. How do I prevent the chicken from drying out?
   • Avoid overcooking and use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).

Conclusion

Juicy Chicken with Mushroom Sauce is a delightful and comforting dish that’s sure to impress. With tender chicken and a rich, creamy mushroom sauce, it’s perfect for any occasion. Give this recipe a try and enjoy the delicious flavors!

Yield: 6

Juicy Chicken with Mushroom Sauce recipe

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Juicy Chicken with Mushroom Sauce is a comforting and delicious dish that's sure to become a family favorite. This recipe features tender chicken breasts smothered in a rich, creamy mushroom sauce. It's perfect for a weeknight dinner yet elegant enough for a special occasion.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 tbsp olive oil
• 4 skinless, boneless chicken breasts
• salt and pepper
• 250g/80z button mushrooms, halved or sliced
• 2 shallots, chopped
• 3 cloves garlic, minced
• 2 sprigs rosemary or 1 tsp dried rosemary
• 1 tbsp flour
• 80ml ¼cup dry white wine
• 80ml¼cup chicken stock
• 375ml/1.5 cups double/heavy cream
• 1 tsbp wholegrain mustard or dijon mustard

Instructions

• Slice chicken breasts lengthwise, salt and pepper and brown on both sides in olive oil on medium heat until golden. Remove to a plate. (At this point chicken will not be cooked all the way through.)
• To the same pan add the mushrooms together with chopped rosemary, salt and pepper and brown the mushrooms over medium heat for 2-3 minutes, add the chopped shallots and minced garlic and cook for 1-2 minutes longer. Add a heaped tablespoon of flour and stir to combine. Then add the white wine and scrape the bottom of the pan with a spatula to release the brown bits into the liquid. Pour in chicken stock, double/heavy cream, add 1 tbsp of mustard and stir to combine.
• Then add the chicken breasts together with the juices they released back to the pan, and bring the sauce to a boil, then lower the heat to low and let it simmer for 10 minutes. Taste the sauce and add more salt and pepper if necessary.